Brown Butter Salted Caramel & Chocolate Tart

Ingredients

For butter crumb

• 125 g flour

• 60 g butter, salted

• 50 g castor sugar

• 25 g melted butter 

For chocolate ganache 

• 175 ml Amul cream 

• 150 g 54% chocolate

• 10 g glucose

For brown butter salted caramel 

• 25 g salted butter

• 2 g salt 

• 100 ml Amul cream 

• 25 ml water 

• 75 g sugar

• 60 g glucose 

Method

For butter crumb 

Mix flour, butter and sugar with your hands until you get a texture like breadcrumbs.

Spread evenly on a tray and bake at 160° C for 20-25 minutes or till you get a nice golden brown colour.

Once cool, crush with a rolling pin or in a mixer till you get fine crumbs, add melted butter and mix.

Line a 7" pie tin with this mixture and freeze until needed.

For brown butter salted caramel  

In a pan, add the salted butter and cook till the milk solids turn brown, remove as soon as it's done into a bowl or it will burn.

In another pan, add the water, sugar and glucose.

Caramelise till it's a little more than golden, immediately add the cream and turn the heat low and mix till there are no lumps.

Add the browned butter and blend with an immersion blender until combined. Set aside to cool.

For chocolate ganache 

Mix everything together and microwave, whisk until combined.

Or place chocolate in a bowl, in a pan heat cream and glucose, once warm take off and pour over chocolate and whisk until combined.

To assemble

Spread salted caramel at the bottom of the tart. Refrigerate till set.

Then spread the chocolate ganache. Refrigerate until firm (can take up to 2-3 hours)

Demould carefully and garnish.